Open AccessPhysicochemical Characterization and Shelf-Life Extension of Banana (Musa sp.) via Tapioca starch (Manihot esculenta)/Premna serratifolia Leaves Extract Coating Formulations
Author(s) -
M S Soleh,
Kaiser Mahmood,
Nurul Mujahidah Ahmad Khairuddin,
N Saupi,
Hanisah Kamilah
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/995/1/012050
Subject(s) - starch , chemistry , shelf life , manihot esculenta , food science , coating , manihot , horticulture , botany , biology , organic chemistry
The aim of this study was to extend the banana ( Musa sp.) shelf-life via tapioca ( Manihot esculenta ) starch (TS) coating formulation. The fruit coating was developed from different concentration of tapioca starch (TS) [2, 4, 6 and 8% w/v], supported for improved hydrophobicity by palm oil (PO) [0.5, 1, 1.5 and 2% v/v] and provided antioxidant properties via Premna serratifolia extract (PE) [1, 2, 3% v/v]. The effect of the fruit coating towards the banana colour, firmness, total soluble solids, and weight loss were evaluated till 8 days at room temperature. The 4% w/v TS showed good control over weight loss and acceptable firmness of banana. Similarly, addition of PO in TS coating significantly improved the barrier properties especially 4% w/v TS + 1% v/v PO indicated lower weight loss and better firmness compared to other treatments. The addition of Premna serratifolia extract (PE) in 4% w/v TS coating improved the colour, lower the weight loss especially 4% w/v TS+ 1% v/v PO + 1% v/v PE. Thus, the addition of PO and PE in the starch coatings could extend the shelf life and quality of fruit at ambient temperature.